Bharli Vangi (Stuffed Baby Eggplant Curry)
Baby eggplants slit and stuffed with a roasted peanut-coconut-goda masala filling, simmered gently until melting tender — a Maharashtrian household staple.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Kadai or clay pot
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 16 g
- carbs
- 18 g
- fibre
- 7 g
- protein
- 7 g
- calories
- 240 kcal
Instructions
- 1
Toast the peanuts, coconut and sesame seeds separately in a dry pan. Grind them together into a rough powder.
- 2
Mix the powder with goda masala (Maharashtrian spice blend), chilli powder, tamarind pulp, jaggery, garlic and salt into a thick paste.
- 3
Cut a cross into the base of each eggplant, keeping the stem joined. Pack them generously with the spice paste.
- 4
Heat oil in a kadai (deep pan) and let mustard seeds pop. Add chopped onion and fry until see-through.
- 5
Place the stuffed eggplants and leftover stuffing in the pan. Fry gently for 5 minutes.
- 6
Add a splash of water and cover with a lid. Cook on low heat for 20-25 minutes, turning occasionally, until soft.
- 7
Lightly crush one or two eggplants to thicken the sauce. Adjust the salt and simmer for 5 more minutes.
- 8
Scatter fresh coriander over the top and serve hot.
Chef's tips
Choose small, firm baby eggplants of even size so they cook through together. Cook covered on low heat to prevent the skins from splitting too much.
Ingredient substitutions
- goda masala → garam masala with a pinch of extra coriander-cumin
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stove with a splash of water to loosen the gravy.
Common mistakes to avoid
- •Cooking on high heat, which scorches the stuffing before the eggplant is tender.
Serving suggestions
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